Pasta and Potato Stew

• 1 large onions chopped
• 13 cup celery chopped
• 1 teaspoon olive oil
• 1/4 cup red wine
• 2 cloves garlic minced
• 2 cups italian plum (roma) tomatoes chopped
• 13 cup parsley leaves chopped
• 13 cup carrots chopped
• 1 cup red skinned potatoes cooked, diced
• 1 cup pasta, elbow macaroni
• 2 cups red kidney beans cooked
• 8 cups vegetable stock
• 1 tablespoon basil dried
• 1/2 teaspoon oregano dried
• 1 teaspoon chives dried

1. In a large soup pot over medium high heat, saute onion and celery in oil and red wine until onion is limp but not brown.
2. Add garlic, tomatoes, parsley and carrots; cook 5 minutes, stirring frequently.
3. Add remaining ingredients; bring to a boil.
4. Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes.
5. Before serving, puree 1 cup of stew in a blender and add back.
6. Adjust seasonings as needed.

onions, celery, olive oil, red wine, garlic, italian plum, parsley, carrots, red skinned potatoes, pasta, red kidney, vegetable stock, basil, oregano, chives

Taken from recipeland.com/recipe/v/pasta-potato-stew-38232 (may not work)